2012 CSA week 17September 26, 2012
2012 CSA week 17 September 26th
In The Box
1 lb Broccoli
2 heads baby Romaine Lettuce
1 Red Bell Pepper (or 2 ‘Corno di Toro’ Sweet Italian Peppers)
1 bunch Rainbow Chard
1 or 2 ‘Butterscotch’ Melons
1 or 2 pints Cherry Tomatoes
2 1/2 lbs Heirloom Tomatoes
Hello, I am lucky enough to know enough chefs to have been able to wrangle my way into a couple of the Feast Portland events last weekend. I got to don an apron in the Noble Rot kitchen for some prep then head downtown to serve at one of the tasting events there. (I might have snuck from the line a few times to sample my way around Pioneer Square.) It felt good to be back in a proffesional kitchen (twenty years since I’d worked the line) and I was happy to see I hadn’t lost my chops. The highlight of the weekend for me was attending the High Comfort event at the MAC. The good folks at Paley’s Place managed to get me a guest ticket at the last minute and your lowly dirt farmer Dave got to hobnob with some of the countries most acclaimed chefs. I will confess to feeling a little out of place among the guests who had shelled out a pretty penny to be there, but that didn’t last long as the amazing food and wine became the focus of my attention. I ate myself silly….but like my grandfather used to say “All things in moderation……including excess!” The event reminded me of how lucky we all are to live in a place of such bounty, such an array of amazing ingredients from artisanal producers and the talent it takes to turn those ingredients into amazing meals. I was grateful and humbled to be a part of such a fantastic and diverse food culture. (It didn’t hurt my ego any as Patrick from Paley’s and Naomi from Beast argued in front of Amanda Frietag (NYC) over whose farmer I was…..hee hee. The whole experience sent me back to the farm enlivened and ready to head into the fall with a renewed sense of vigor and purpose. Lucky in my own right to get to live this life, to take this opportunity to be on the land, coax from it what it will offer and share it with you. ‘Lucky’ doesn’t really say enough, maybe I should play the lottery? Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Fresh Celery Storage: in plastic in the fridge. When fresh use the leaves too: like parsley in any soup/spagetti sauce etc.
Some thoughts from Deborah Madison’s Vegetarian Cooking for Everyone about celery:
Celery used to be served at almost every meal, presented in a relish tray or celery vase. It is still enjoyed mainly raw, as a crudites and in salads, where it’s crispness is appreciated. But it’s also ubiquitous in soups and stocks and appears frequently in stuffings and stir fries. Cooking softens it’s tendency to be a little bossy.
Sweet and Sour Celery from Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition
1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices 1 Tbs. sugar 1/4 tsp. salt 1/8 tsp. cayenne pepper 1/4 cup cider vinegar 1 tbs. finely chopped sweet red pepper
Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.
Chard-Tomato Peasant Pasta
1 bunch Chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces) olive oil garlic cloves, peeled and chopped (3?) 4-5 medium sized ripe tomatoes, chopped fresh pasta, we used Cafferata’s fresh spaghetti or dried spaghetti splash of white wine or squeeze of lemon S & P
**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish….
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta…
Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn’t burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you’re using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.
This entry was posted in Box Notes, General, News from the Field, Recipes. Bookmark the permalink. ← 2012 CSA week 16 2012 CSA week 18 →
Comments are closed.